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dry sponge cake?
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# 1
suzy g
Old 22-03-2007, 5:12 PM
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Default dry sponge cake?

I wonder if someone could help?
My sponge cakes always comee out dry and hard. How do I avoid this? :confused:
Thanks
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# 2
twink
Old 22-03-2007, 5:54 PM
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are you baking your sponges for too long or at too high a temperature? this is mary berrys fast victoria sandwich



4oz soft marg
4oz sugar
2 lrge eggs, beaten
4oz sr flour
1 level tsp baking powder

oven 180oc or gas4,

two 7 inch sandwich tins, grease and line

mix all, beat two mins till blended and smooth, divide between the two tins

bake 25-30 mins, when the cake is cooked it will be a pale golden colour and the centre of the sponges will spring back when lightly pressed with your finger
turn sponges onto a wire rack to cool then sandwich together
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# 3
newleaf
Old 22-03-2007, 8:45 PM
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I use the above recipe too, but I make a double mixture and use deep sandwich tins as I like a BIG cake, I bake at the same temp but about 10 mins longer.
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# 4
belfastgirl23
Old 22-03-2007, 9:10 PM
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It's probably the temp. Maybe your recipe is for regular oven and you're using fan assisted? I'd try turning it down a bit...
Thinking about it
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# 5
thriftlady
Old 23-03-2007, 7:53 AM
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If you want to rescue a dry sponge try this. Stab the cake with a skewer in several places. Pour cold sweetened coffee over - not too much just enough to moisten. Then cover the cake with whipped cream spread over like icing.

some alcohol is a good addition too. You can experiment with other liquids too -lemon juice, orange juice.
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# 6
Noctu
Old 23-03-2007, 8:42 AM
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I have a fan assisted oven, but no instruction manual for it. It's a really quick, powerful oven - but as mentioned above, all my cakes end up dry!

What temperature would you bake a cake at in this oven, if the recipe calls for 180c in a regular oven?
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# 7
sandieb
Old 23-03-2007, 9:15 AM
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I bake my vicky sponges (3 egg version) in a fan assisted oven - I set the timer for 20 minutes at 160 degrees C. I check them with my kebab skewer which always comes out "clean" at this point. If necessary I can always leave for a few minutes more but normally they are fine. They are always moist.

My reasoning is to do them for less time and then add a few minutes more. If they overdo you can't reverse the procedure! (If you get what I mean)
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# 8
sandieb
Old 23-03-2007, 9:21 AM
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The following information which may help you was copied from
http://www.hotpointshop.co.uk/hotpoint_cookers.htm

How should temperatures be adjusted for a fan oven?
Fan ovens quickly reach temperature and transfer heat more efficiently so they can generally be set lower by 20C. Long cooking times can be shortened by up-to 10 minutes per hour but you must make sure that the food is cooked!

How do I find out which temperature to reduce to?
Follow the conversion chart below

Conventional Oven /Gas Oven (Mark)/ Fan Oven
250°F / 120°C 1/2 100°C
275°F / 140°C 1 120°C
300°F / 150°C 2 130°C
325°F / 160°C 3 140°C
350°F / 180°C 4 160°C
375°F / 190°C 5 170°C
400°F / 200°C 6 180°C
425°F / 220°C 7 200°C
450°F / 230°C 8 210°C
475°F / 240°C 9 220°C
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# 9
thriftlady
Old 23-03-2007, 10:17 AM
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Quote:
Originally Posted by Noctu View Post
I have a fan assisted oven, but no instruction manual for it. It's a really quick, powerful oven - but as mentioned above, all my cakes end up dry!

What temperature would you bake a cake at in this oven, if the recipe calls for 180c in a regular oven?
I have a fan oven (Neff circotherm to be exact) and I'd bake it at 160
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# 10
Churchmouse
Old 23-03-2007, 10:22 AM
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Quote:
Originally Posted by thriftlady View Post
If you want to rescue a dry sponge try this. Stab the cake with a skewer in several places. Pour cold sweetened coffee over - not too much just enough to moisten. Then cover the cake with whipped cream spread over like icing.

some alcohol is a good addition too. You can experiment with other liquids too -lemon juice, orange juice.


Now why am I not surprised? A girl after my own heart, there's very little that can't be rescued by a slug of alcohol
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# 11
Noctu
Old 23-03-2007, 11:18 AM
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Thank you - now I just have to resist baking one... (see sig!)
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